No regional classification
Potato and Zucchini Fritters
Small pan-fried fritters made with finely grated peeled potatoes and zucchini, with a browned exterior and a tender, properly cooked centre.
- Cuisine
- International cuisine
- Meal type
- Main course
- Servings
- 5 servings
- Difficulty
- Easy
- Prep
- 15 min
- Cooking
- 30 min
- Total
- 45 min
Recipe
These small fritters combine finely grated peeled potatoes, zucchini, eggs, garlic, marjoram and enough flour to make a medium-thick batter. The juices released by the vegetables stay in the bowl, matching the tested preparation.
The batch makes approximately 30 small fritters, depending on how large you shape them. A pancake-well pan makes the rounds easy to form, but an ordinary frying pan works just as well.
Practical cooking
Ingredients
5 servings
Ingredients
- 6 pc medium potatoes (peeled)
- 1 pc medium zucchini (peeled)
- 1 pc garlic clove (pressed; optionally double for a stronger garlic flavour)
- 2 pc eggs
- ½ cup plain (all-purpose) flour (approximately; add gradually as needed because vegetable moisture varies)
- ¼ tsp dried marjoram (approximately)
- ¼ tsp salt (approximately)
- 1 pinch ground black pepper
- 4 tbsp vegetable oil (approximately, for frying)
Nutrition per serving
- Energy
- 320 kcal1353 kJ
- Fat
- 13.6 g
- Saturated fat
- 2.5 g
- Carbohydrates
- 45.0 g
- Sugars
- 3.8 g
- Fibre
- 4.6 g
- Protein
- 7.7 g
- Salt
- 0.4 g
Calculated estimate. Actual values may vary depending on the ingredients used.
Cook flow
Instructions
Total: 45 min
- 1
Prepare the vegetables
Peel the vegetables
Peel the potatoes and zucchini, then trim the zucchini ends.
Grate and keep the juices
Finely grate the potatoes and zucchini into a large bowl. Keep all the juices they release; do not squeeze the vegetables.
- 2
Mix the batter
Add the eggs and seasoning
Add the pressed garlic, eggs, dried marjoram, salt and ground black pepper, then mix well.
Add flour gradually
Mix in the flour a little at a time until the batter is medium-thick. About 1/2 cup was needed in this preparation, but the exact amount depends on how much water the potatoes and zucchini release.
- 3
Fry the fritters
Heat the pan
Heat a thin layer of oil over medium heat in a pancake-well pan or an ordinary frying pan.
Shape small rounds
Spoon small portions of batter into the pan and gently shape them into small rounds.
Brown the first side
Fry over medium heat until the underside is golden brown and each fritter is firm enough to turn. Use these visual cues rather than a fixed time.
Turn and brown the other side
Turn the fritters and cook the other side until golden brown.
Cook the centres through
Check that the centres are properly cooked before removing the fritters from the pan, because the batter contains raw egg and flour.
Continue in batches
Cook the remaining batter in batches, adding the rest of the oil gradually as needed. Stir the batter before later batches if vegetable juice begins to separate.
Refine
Tips and variations
If you squeeze the vegetables
The canonical method keeps the vegetable juices. If you deliberately squeeze the grated vegetables instead, you will need less flour.
Choose the garlic strength
One garlic clove gives the mild flavour used in the tested batch. Double it to two cloves if you prefer a stronger garlic flavour.
Keep the heat at medium
Medium heat gives the surfaces time to brown while the centres cook through. If the pan is too hot, the outside may darken before the centre is ready.
Stir before later batches
If vegetable juice starts separating while the first batches cook, briefly stir the batter again before spooning out the next batch.
After cooking
Storage and serving
Knowledge graph